Big, meaty bbq beef ribs make some of the best eating around the barbecue table. And cooking them in a smoker turns them into some of the best eating ribs around too. The best beef ribs are slabs that have a lot of meat between the bones.
Often, beef back ribs are stripped of some of that meat, leaving deep
grooves between each bone. Look for this when you buy your ribs, so you
don't end up paying for just a lot of bone.
To add flavor to your barbecued beef ribs before they hit the smoker, they'll be marinated for a couple of hours. And to get that rib marinade flavor into the meat, the ribs are separated first.
Ingredients for Two Slabs (14 Ribs)
1 cup Worcestershire sauce
1/2 cup soy sauce
2 tablespoons cider vinegar
1 can beer
12 oz apple juice
3 cloves garlic, minced
1 teaspoon white pepper
1 cup apple juice (for basting)
Combine the marinade ingredients. Place the ribs in a large bowl, or a couple of plastic freezer bags, and pour in the marinade. Leave the beef ribs marinating for at least two hours, preferably four.
Remove the ribs from the marinade and place in your smoker. Keep the temperature at 225 degrees Fahrenheit, or pretty close to it. Oak or apple for smoke would both be good choices. Smoke the ribs for three to four hours, basting with apple juice occasionally. When the meat is tender, remove the ribs and serve.